Swedish Cardamom Buns (Kardemummabullar)

Swedish cardamom buns are like presents, perfectly wrapped in their iconic knots and gifting the truest taste of real cardamom. Also known as kardemummabullar, Swedish cardamom buns are a staple in Stockholm bakeries. While those buns might be first in rank, our recipe is second, sans plane ticket.

The secret is to crush up real cardamom seeds, unveiling their most piney, bold and floral flavor to be twisted up in the knot’s filling and crunchy sugar topping. Don’t be intimidated by the Swedish cardamom buns recipe; the buns are just as much of a project as cinnamon rolls. Save them for an open day, or make them ahead of time for brunch or a Swedish fika.

Ingredients for Swedish Cardamom Buns

• All-purpose flour: The combination of hard and soft wheat in all-purpose flour gives the buns structure for their definitive shape but a tender softness. Measure flour the right way so you don’t add too much and create dry, dense buns.
• Sugar: Granulated sugar sweetens the dough and helps the buns bake with a golden brown finish.
• Active dry yeast: Active dry yeast and instant yeast are packaged similarly and placed right next to each other on the grocery store shelves. It’s easy to confuse them for one another, so be sure to take an extra second to read the labels.
• Butter: For this Swedish cardamom bun recipe, we’ll need almost two sticks of butter between the dough and filling. Soften the butter beforehand for easy blending and spreading.
• Milk: Warm the 2% milk to 110° to 115°F to activate the yeast. You can use whole or skim milk instead, as desired.
• Cardamom seeds: Crush the cardamom seeds using a mortar and pestle or a spice grinder. Avoid grinding them into a powder. We want crushed bits for the powerful flavor.
• Eggs: Eggs make the dough a little fluffier by giving it more volume from the egg whites and richness from the yolks.
• Coarse sugar: Coarse sugar, like turbinado sugar, gives the Swedish cardamom buns their signature crunchy finish. The topping adds more cardamom flavor, a little sweetness and a really pretty decoration.

Directions

Step 1: Make the dough

In a large bowl, whisk together 1-1/2 cups all-purpose flour, the sugar, salt and active dry yeast. Cut in the softened butter until the mixture is crumbly.

Using a hand mixer or stand mixer, add the warmed 2% milk, vanilla extract and crushed cardamom seeds to the dry ingredients and beat everything together just until moistened. Add the eggs and beat on medium for two minutes.

Stir in enough of the remaining all-purpose flour to form a firm dough.

Step 2: Knead the dough and let it rise

Turn the dough onto a floured surface and knead it until it’s smooth and elastic, five to seven minutes. Place the dough in a greased bowl, turning it once over itself to grease the top.

Cover the dough with a clean kitchen towel and let it rise in a warm place until doubled in size, about one hour.

Editor’s Tip: The dough is kneaded enough when it springs back when poked. You could also try the windowpane test, pinching off a bit of the dough, spreading it with your fingers and looking through the dough as if it’s a window. If it rips, keep kneading.

Step 3: Prepare the filling

In a small bowl, stir together the sugar, softened butter and cardamom until a paste is formed.

Step 4: Roll out the dough and add the filling

Punch down the dough with your knuckles.

Turn the dough onto a lightly floured surface. Roll the dough into a 20×15-inch rectangle.

Using a mini offset spatula or the back of a spoon, spread the cardamom filling mixture over the dough to within 1/4 inch of the edges.

Step 5: Fold the dough

Fold the top third of the dough toward the middle, then fold the bottom third of the dough to meet the new top edge, covering the remaining dough.

Step 6: Cut into strips

With the rolling pin, flatten the dough slightly into a 20×9-inch rectangle. Using a sharp chef’s knife, cut the dough into 1-inch strips.

Editor’s Tip: As you’re working, make sure to keep the strips you’re not working with covered under storage wrap so they don’t dry out.

Step 7: Shape the Swedish cardamom buns

To learn how to shape Swedish cardamom buns, work with one strip at a time. Keep hold of one end of the strip with your thumb and pointer finger.

Loosely wrap the end of the dough around your fingers twice, keeping the cut surfaces up.

Tuck the end under to create a knot. Place onto a parchment-lined baking sheet and finish the rest of the strips.

Step 8: Let them rise again

Cover the buns with clean kitchen towels, and let them rise in a warm place until almost doubled, about 30 minutes. During the last 10 minutes, preheat your oven to 375°.

Step 9: Add the egg wash and cardamom sugar

In a small bowl, whisk together the egg and water. Using a pastry brush, brush the egg wash generously over the buns.

In a separate small bowl, combine the coarse sugar and crushed cardamom seeds. Sprinkle the sugar mixture over the buns.

Step 10: Bake

Slide the trays into the oven and bake the buns until they’re golden brown, 15 to 20 minutes. Allow them to cool slightly at room temperature, then enjoy!

Recipe Variations

• Finish with the traditional glaze: A Swedish cardamom buns recipe is typically finished with a simple syrup glaze. Feel free to add it to these buns too. In a small saucepan, combine 3 tablespoons of sugar and 3 tablespoons of water. Bring it to a boil, then simmer until the sugar is dissolved and the syrup has thickened. Immediately brush the syrup over the buns once baked.
• Try a chocolate filling instead: If cardamom isn’t your thing but you still really want to make these buns because the knots are just so pretty, omit the cardamom from the topping and filling. Instead, spread a chocolate babka filling inside and finish the top with just coarse sugar.

How to Store Swedish Cardamom Buns

Store Swedish cardamom buns in an airtight container at room temperature for up to three days. I don’t recommend refrigerating the buns; they will dry out. Rewarm the buns slightly in the microwave for a single serving, or in the oven if serving a crowd.

Can you freeze Swedish cardamom buns?

Yes, you can freeze Swedish cardamom buns. Once the buns have cooled to room temperature, place them on a parchment-lined baking sheet, uncovered, and freeze for one hour.

Remove the buns from the baking sheet, transfer them to a zip-top bag and freeze them for up to three months. To enjoy them again, warm them in the oven or microwave until heated through.

Can you make Swedish cardamom buns ahead of time?

Yes, you can make Swedish cardamom buns ahead of time. Once the cardamom buns are shaped, place them on the parchment-lined baking sheets and cover them tightly with storage wrap. Refrigerate the buns overnight. In the morning, take them out of the fridge, remove the cover and let the buns rise in a warm place until almost doubled in size, 30 to 60 minutes. The rising time may take longer since the dough has to come back to room temperature and then become warm enough to proof and rise.

Swedish Cardamom Bun Tips

What is the best type of cardamom to use for Swedish cardamom buns?

The best type of cardamom to use for Swedish cardamom buns is whole cardamom seeds, removed from their pods. Cardamom seeds are difficult to remove from pods, so buying the seeds will be a little more expensive than just buying ground cardamom but the floral, piney flavor is so worth it.

Why isn’t my dough rising?

If you’re learning how to make Swedish cardamom buns and the dough is not rising, there may be a few reasons. The first culprit may be the yeast. If your yeast is expired or the milk isn’t warmed to the proper temperature, the yeast won’t activate, which means the dough won’t rise.

The second reason your dough may not rise is that you twisted the knots too tightly while shaping. Twist the dough into loose knots to allow for expansion during the second rise.

How do you serve Swedish cardamom buns?

Serve Swedish cardamom buns warm with coffee or a chai tea latte for the spice pairing. They’re the perfect pastry to serve during fika—the Swedish tradition of enjoying a coffee break during the day with good company.